This Cheesy Zucchini Squash Casserole is a warm and comforting dish, packed with tender zucchini and gooey cheese that everyone loves! It’s a great way to sneak in some veggies!
Whenever I make this casserole, I feel like a kitchen superstar! It’s super easy to whip up, and the cheesy goodness will have everyone coming back for more. Perfect for any meal! 🍽️
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are the stars of the dish! Their mild flavors blend perfectly. If you can’t find them, try using eggplant or even sliced bell peppers for a different twist!
Cheese: Cheddar and mozzarella create a great flavor balance. If you’re looking for something creamier, try cream cheese or cottage cheese instead. For a stronger taste, consider using Gruyère or feta.
Sour Cream and Mayonnaise: These add creaminess. Greek yogurt can be a healthier swap for both, giving the same texture with a tangy twist!
Breadcrumbs: They add crunch on top. If gluten-free, look for gluten-free breadcrumbs or crush up some nuts for a delicious alternative!
How Can I Ensure My Casserole Turns Out Perfectly?
One of the key techniques in this recipe is how you handle the zucchini and squash. They can release a lot of moisture, which can make the casserole soggy. Here’s how to minimize that:
- Cook the sliced squash until they’re just tender, allowing their moisture to evaporate.
- After cooking, let them cool slightly before mixing with other ingredients to help reduce excess steam.
- Consider squeezing out excess moisture with a clean kitchen towel if they seem watery.
Following these steps helps ensure your casserole is creamy, not watery. Enjoy! 😊
How to Make Cheesy Zucchini Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 4 medium zucchini, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Cheesy Goodness:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Mixers:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 large eggs, lightly beaten
Seasonings:
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
Extras:
- 2 tablespoons olive oil or butter
- 1/2 cup breadcrumbs (optional, for topping)
How Much Time Will You Need?
This cheesy casserole takes about 15 minutes to prep and around 30-35 minutes to bake, giving you a total of about 50 minutes from start to finish. Plus, you’ll want to let it cool for about 5-10 minutes before serving. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 375°F (190°C). While it’s heating, lightly grease a 9×13-inch casserole dish so that nothing sticks.
2. Sauté the Veggies:
Next, heat the olive oil or butter in a large skillet over medium heat. Add in the chopped onion and sauté until it’s translucent (this should take about 3-4 minutes). Then, add the minced garlic and cook for another minute until it’s fragrant.
3. Add the Zucchini and Squash:
Now, introduce the sliced zucchini and yellow squash to the skillet. Stir and cook until they are just tender and some of their moisture has evaporated, which takes about 5-7 minutes. Once done, remove the skillet from heat and let it cool slightly.
4. Mix It All Together:
In a large mixing bowl, combine the sautéed veggies with the cheddar, mozzarella, and Parmesan cheese. Then add the sour cream, mayonnaise, beaten eggs, salt, pepper, and dried thyme. Stir everything together until it’s well combined and creamy.
5. Pour and Spread:
Pour your delicious mixture into the prepared casserole dish. Spread it out evenly, making sure it’s nice and even all around.
6. Add Crunch:
If you’re feeling it, sprinkle breadcrumbs evenly over the top. This adds a delightful crunch after baking!
7. Bake the Casserole:
Pop the casserole into the oven and bake uncovered for 30-35 minutes. You’ll know it’s done when the top is golden brown and the casserole is set.
8. Cool and Serve:
Let the casserole cool for about 5-10 minutes before you dig in; this will help it firm up. Then, serve warm as a lovely side dish or a tasty vegetarian main course.
Enjoy your cheesy zucchini squash casserole! It’s sure to be a hit with everyone! 😊
FAQ for Cheesy Zucchini Squash Casserole
Can I Use Other Vegetables Instead of Zucchini and Squash?
Absolutely! You can substitute zucchini and yellow squash with vegetables like eggplant, bell peppers, or even spinach. Just make sure to cook them so they release any excess moisture before mixing them into the casserole.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just pop it in the oven straight from the fridge, adding a few extra minutes to the bake time if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. Add a sprinkle of cheese on top before reheating for an extra cheesy finish!
Can I Make This Recipe Gluten-Free?
Yes, just substitute regular breadcrumbs with gluten-free breadcrumbs or omit them altogether if you prefer. The casserole will still be delicious without them!
